Ingredients:
For the Seco de Pollo:
- 2 pounds bone-in, skinless chicken pieces (thighs and drumsticks work well)
- 2 tablespoons vegetable oil
- 1 large red onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1/2 teaspoon ground turmeric
- Salt and black pepper, to taste
- 2 cups chicken broth
- 1 cup frozen peas
- 2 large carrots, peeled and sliced into rounds
- 1/2 cup green beans, trimmed and chopped
- 2 large potatoes, peeled and cut into chunks
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- Juice of 2 limes
For the Rice and Beans:
- 2 cups long-grain white rice
- 4 cups water
- 1 can (15 ounces) black or pinto beans, drained and rinsed
- Salt, to taste
Instructions:
For the Seco de Pollo:
Season the Chicken:
- Season the chicken pieces with salt, black pepper, ground cumin, ground paprika, and ground turmeric. Rub the spices onto the chicken evenly.
Sear the Chicken:
- Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat.
- Sear the chicken pieces until they are golden brown on all sides, then remove them from the pot and set them aside.
Sauté Onions and Garlic:
- In the same pot, add the chopped onions and minced garlic. Sauté until the onions become translucent and fragrant.
Add Chicken and Broth:
- Return the seared chicken to the pot with the onions and garlic.
- Pour in the chicken broth and bring it to a simmer.
- Cover the pot and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.
Add Vegetables:
- Add the frozen peas, sliced carrots, chopped green beans, and potato chunks to the pot.
- Continue to simmer, covered, for another 15-20 minutes, or until the vegetables are tender.
Prepare the Cilantro Sauce:
- In a blender, combine the fresh cilantro leaves, fresh parsley leaves, and lime juice.
- Blend until you have a smooth green sauce.
Finish the Dish:
- Stir the cilantro sauce into the stew and let it simmer for an additional 5 minutes to meld the flavors.
- Taste and adjust the seasoning with salt and pepper if needed.
For the Rice and Beans:
Cook the Rice:
- In a separate pot, bring 4 cups of water to a boil.
- Stir in the rice and reduce the heat to low.
- Cover and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
Serve:
- Serve the Seco de Pollo hot, alongside the cooked rice and beans.
Seco de Pollo is a hearty and flavorful Peruvian dish that's sure to satisfy your taste buds. The cilantro-based sauce adds a unique and vibrant twist to this chicken stew. Enjoy!